My Dads Macaroni Cheese Recipes

Steps:

• Cook pasta as per package directions.
• Combine butter and flour in a medium saucepan and melt on low to medium heat.
• Add half of the milk and cheese to saucepan and stir until melted.
• Add the rest of the milk and cheese to saucepan and stir until melted.
• Place pasta in baking dish and pour cheese sauce over pasta and then stir.
• Salt and pepper to taste and top with bread crumbs if desired.
• Bake uncovered for 30 mins at 350.

Steps:

• Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until they are softened, about 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes. Gradually whisk in the milk. Add the paprika, nutmeg, salt, and pepper. Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes. Add the cheeses and stir until they are melted. Add the macaroni and stir until the noodles are thoroughly coated. Remove from heat. Butter two 6-inch cast iron skillets or one 12-inch skillet. Transfer the macaroni mixture into the skillets. Top with the sliced tomatoes. Sprinkle the bread crumbs on top. Bake until the cheese is bubbling and golden brown, about 30 minutes. Garnish with chopped herbs.
• Preheat the oven to 300 degrees F. Spread the cubes of bread on a baking sheet and toast them in the oven until golden brown, about 15 minutes.
• Place the butter, garlic, and herbs in a small saucepan and heat over low heat until the butter is melted. Toss the toasted bread with the butter mixture in a large bowl and sprinkle with salt and pepper. Process the bread in 2 batches in a food processor until you have fine crumbs. Sift the crumbs through a mesh strainer and process the larger crumbs again until all are fine. (If you do not have a food processor, crush the bread on the baking sheet with a rolling pin.)

Steps:

• Cook macaroni according to package directions. Preheat oven to 350°F.
• Pour can of tomato soup into a casserole dish and pour can of milk into same casserole dish, whisk together. Add 3/4 of the cheese to the casserole and mix.
• Drain macaroni and add to tomato/cheese mixture, stir. Put remaining cheese on top and cover. Bake at 350 F for 30 minutes until bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Steps:

• Preheat oven to 400*F.
• Melt the butter in a large pot over medium heat.
• Add the onion and garlic, and cook until they are softened, about 2 minutes.
• Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes.
• Gradually whisk in the milk.
• Add the paprika, nutmeg, salt and pepper.
• Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes.
• Add the cheeses and stir until they are melted.
• Add the macaroni and stir until the noodles are toroughly coated.
• Remove from the heat.
• Do not allow the macaroni to sit at this stage, as it will dry out.
• Butter one 12 inch skillet.
• Transfer the macaroni mixture to the skillet.
• Top with the sliced tomatoes.
• Sprinkle bread crumbs on top.
• Bake until the cheese is bubbling and golden brown, about 30 minutes.
• Garnish with the chopped herbs.

Steps:

• Preheat oven to 375°.
• Butter a round casserole dish (I use a 6-inch deep x 8-inch straight sided covered casserole dish).
• Cook the macaroni according to package directions; drain and rinse with cold water.
• Grate the cheese and KEEP in separate piles.
• Place a cup of the cooked macaroni on bottom of greased casserole dish, salt and pepper *lightly* - (*you will be doing this each layer so careful with the salt*); top with a handful of cheese (it doesn't matter which one you start with -- you will be alternating the cheeses); dot the cheese with a little bit of butter -- repeat until all the macaroni is used (finish with cheese!).
• Top the last layer of cheese with a bit more butter.
• Mix together the egg and cream (half-n-half), Pour over the casserole. Place the casserole on a cookie sheet (it has a tendency to bubble over). Cover the casserole for the first 30 minutes. After the first 30 minutes, remove the casserole top and bake for another 20-30 minutes until the cheese on top is melted and nice and crusty.

Steps:

• Preheat oven to 350 degrees F.
• Cook macaroni and drain.
• Mix all ingredients except paprika and 2 cups Mexican blend or cheddar cheese in a 2-quart baking dish.
• Top with remaining 2 cups cheese.
• Sprinkle with paprika.
• Bake for 45 minutes or until done.
• Recipe can be halved and cooked in a 9x9 pan.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.